One of my favourite ingredients is Porcini Mushrooms. I can’t resist the smell of them. I feel uplifted when smelling the bulk boxes of them in the warehouse at work. Someone… stop me… before …I ..hyperventilate. It’s a bit like smelling freshly roasted coffee, if you like it it is irresistible. Sniff till you see stars.
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Quick Braised Chicken with Porcini and Thyme Risotto
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
This is a Quick braised chicken with porcini and thyme risotto, big flavours in a hurry. Make it after work in 30 minutes.
Ingredients
Porcini Braised Chicken
- 4 tbsp (60 ml) olive oil
- 1/2 cup (120 ml) chopped onion
- 1 small carrot finely diced
- 1/4 cup (60 ml) finely diced celery
- 2 cloves garlic
- 500gm ( approx) chicken thigh fillet cut into large chunks
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) red wine
- 2 anchovies
- 1 1/2 cups (360 ml) stock or a combo of porcini water and stock
Thyme Risotto
- 3 tbsp (45 ml) olive oil
- 2 tsp chopped fresh thyme
- 1 small clove garlic
- 1/2 an onion chopped
- 1 cup (240 ml) Carnaroli rice
- 1/2 cup (120 ml) white wine ( optional,can be replaced with stock)
- 1 litre chicken broth (4 1/2 cups approx)
- 30 gm butter - 1 heaped tbsp ( or more if you want)
- 50 gm parmesan cheese - 2 tbsp ( add more if you like or extra for sprinkling on when eating)
Instructions
- Put the Porcini into a jug or bowl and add 1 cup of warm water or enough to cover them and set aside
- Put a thick bottomed pot on the stove and heat well before adding the 4 tbsp of oil. Add the chopped onion, garlic, celery, carrot, anchovies and thyme and stir vigorously until softened. Add the chicken pieces and continue to stir on high till well coloured and browned on the out side.
- Add the tomato paste and continue to stir till the paste is coating all of the chicken and vegetables and is also getting a nice brownish colour. Then add the red wine Turn the heat down a little now.
- Drain the Porcini into a bowl , keeping the water. Add the mushrooms to the chicken with 1 cup of stock. Let the Porcini water stand for a minute so that any grit from the mushrooms will sink. Use about 1/2 to 3/4 of it and leave the rest behind. Let this simmer covered while you make the accompaniment ( risotto, rice, quinoa or fregola. The sauce will reduce by about 1/2.
- Put a pot on and add the olive oil, garlic,onion and thyme and soften (sweating for several minutes) before adding the rice and toasting. Keep this moving until you have added some liquid. Once the rice is coated and warm add the white wine and let the bubbles subside, before adding 1/2 of the chicken stock. Stir well and turn it right down. At this stage you can walk away for several minutes if you need to , just stir occasionally.
- Once the first lot of stock has been absorbed and you have stirred well. Add another 1/2 of the remaining stock and continue. You may need to watch it more closely from now on. Test the grains of rice, to make sure they are nearly cooked. if you feel they need a lot more time and liquid add the remaining stock and stir on low. ( depending on your rice you you use you may need a little more or less than the full 1 litre ).
- Your rice should be quite loose. ( as the rice sits it will gather up any of the liquid that is around it) Add the butter and cheese and salt and pepper to taste and put the lid on and sit for 5 or 10 minutes, enough time to check the chicken and call the eaters
- Add chopped parsley or spinach to the Quick Braised Chicken with Porcini, if you like.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
If You Liked This Recipe, You’ll Love These
- Braised Chicken Thighs with Mushrooms and Creamy Polenta
- Quick Chicken Curry
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
What do the anchovies do in the chicken braise — will it taste fishy?
The 2 anchovies are added with the aromatics at the start and dissolve completely as they cook, contributing deep savory umami rather than any identifiable fish flavor. Combined with the 2 tablespoons of tomato paste and ½ cup of red wine, they add complexity to the porcini braising liquid.
How do I use the porcini soaking water without getting grit in the dish?
After soaking the dried porcini in about 1 cup of warm water, drain them and let the soaking liquid stand for a minute so any grit settles to the bottom. Use only ½ to ¾ of the liquid and leave the gritty last bit behind. This porcini water, combined with stock, forms the braising liquid for the chicken. 
Does the risotto have to use Carnaroli rice?
Carnaroli is recommended because its high starch content produces a creamy risotto while keeping each grain al dente. The recipe also notes you can serve the braised chicken with rice, quinoa, or fregola instead of risotto if you prefer a simpler accompaniment.
This recipe also includes 20-50gm of dried porcini mushrooms (approx 2oz)